Both me & husband have fallen in love with andhra /hyderabadi cuisine since we have shifted to hyderabad .Thats the reason I keep on searching new andhra recipes.Last friday I prepared this Mirapakaya Bajji (bhajji /pakora /pakoda)- Mirchi chi Bajji - Stuffed green chilli bhajji along with lettuce salad & black masoor dal,recipe of which I got from my building friend. Vow simply superb fantastic & different is the word I can use to describe the taste of these bhajjis.
Try this once & I am sure this recipe will be a regular menu in your kitchen,Definitely a recipe to bookmark.
In Maharashtra also we prepare mirchi chi bhajji in which green chilles are dipped in gramflour,turmeric & red chilli powder batter. Here the whole green chillies are filled with different kind of stuffing then dipped in gram flour batter and deep fried in oil. Would like to mention that addition of baking soda makes a difference to these bajjis .They are often served as accompaniment to a main meal in South India. Also mentioning telugu names for the ingredients which I have learnt in due course of time.
You will find these mirchi pakodas being served as a street food in hyderabad.An ideal snack with rains drizzling is hot mirchi bajji though I tried it in hot hot summer.
Ingredients:
Batter /coating
7-8 Bajji Mirchi (Long, Stout green Chilies ) {See tip 1}
1 cup Besan flour ( senaga pindi /gram flour chickpea flour)
1 tspn rice flour
pinch of cooking/ baking soda (soda uppu)
salt to taste
Mirchi stuffing ingredients
Vamu / Ajwain / owa/carrom seeds - 3 tsp
Half cup of sesame seeds roasted
1 tsp each of coriander seeds roasted
1 tsp of cumin seeds roasted)
3 tablespoons of coconut powder
1 lemon sized tamarind juice -
besan powder
salt
Method:
1.Wash and dry green chillies first. Take a green chilli, make a slit lengthwise in the middle, keeping the ends intact. With a knife or a spoon remove the seeds, clean the insides and make space for stuffing..if you want the bajjis real hot..you can retain some of the seeds.
2. Mix gram flour (besan), rice flour, pinch of baking soda, salt to taste and half to one glass of water thoroughly into thick batter (more like dosa/pancake batter consistency).
3. Keep tamarind immersed in little hot water.Dry roast sesame, carom,coriander & cumin seeds .Grind seeds in mixer to powder.Next add tamarind salt & coconut powder & grind again to a fine paste.stuffing is ready.
4.Do not remove the seeds if you want the bajjis to be hot. If you want you can remove half seeds and keep half seeds so that the bajjis will be hot but not burning. Stuff these chilies with the tamarind mixture and keep aside for 4 to 5 hours. By doing this your bajjis will not be hot at all. The chilies get a nice flavor of carom seeds and tamarind and will be tasty.
5.Now dip the prepared chilies in the batter and drop them in the oil and fry on medium heat. Fry till golden brown. When done remove them on to the paper napkin to remove excess oil. Serve them hot.
6.Slit bhajjis them length wise and keep aside. Chop onions finely, add some lemon juice and mix well with fingers. Stuff this onion mixture in the fried bajjis and serve. They taste excellent.
Tip
1.Special type of green chillies are used to make stuffed bajjis which you can find in grocery shops. Select straight long stout green chillies,Put these slit, cleaned green chillies in bowl of salted water. If you are sensitive to green chillies, it’s better to wear gloves
2.Cut the bajjis into round pieces and spread them in a plate. Sprinkle chopped onions above these pieces. Sprinkle some lemon juice, some fine sev and serve as chat.
3.Cut the bajjis into round pieces and spread them in a plate. Take some whisked curd(smoothened curd) and add to the bajji pieces. Add tamarind chutney and green chutney to them. Sprinkle some tamarind chutney and green chutney. Cover with fine sev. Garnish with grated coconut and chopped coriander and serve.
4. Make the gram flour batter 2 hours before you fry the chillies. Then they will puff rightly.
5.So fry bhaji only on medium heat stirring all the while to get even browning as chillies get browned fast because of baking powder
No comments:
Post a Comment